Ginger cake

Makes one cake

• 180g unsalted butter
• 170g dark muscovado sugar
• 4 egg yolks
• 400g treacle
• 270g plain white flour
• 3 tsp ground ginger
• 2 tsp ground cinnamon
• 1 tsp ground mace
• 0.5 tsp ground cloves
• 5 thumb fresh ginger
• 5 pieces crystallised ginger
• 1 espresso coffee
• 1.5 tsp baking powder
• 1 tbsp caster sugar
• 250g sour cream

Step 1
I have reduced the amount of ground ginger and upped the fresh root.

Step 2
Line a 30cm springform tin with greaseproof paper.

Step 3
Preheat the oven to 150C/300F/gas 2.

Step 4
Beat the softened butter in a bowl.

Step 5
Add the muscovado sugar and beat for 4 minutes.

Step 6
On a gentle speed, add one egg yolk at a time until all are included.

Step 7
Pour in the treacle.

Step 8
Tip in the flour, the spices, the fresh and crystallised gingers, and the ginger syrup.

Step 9
Mix deftly, but swiftly.

Step 10
Now, add the coffee, then the baking powder and mix.

Step 11
In a separate bowl, beat the egg whites until stiff, then add the caster sugar, beating all the while until peaked.

Step 12
Fold ⅓ of the egg white mix into the batter, then ⅓ of the sour cream, and continue thus until all is mixed swiftly and deftly.

Step 13
Pour the batter into the prepared cake tin.

Step 14
Smooth the surface.

Step 15
Put the cake in the oven and bake for 1 hour.

Step 16
Check with a skewer inserted within for doneness.

Step 17
If longer is required then check every 5 minutes or so.